I tried this sundal very recently, it was very delicious. It is very healthy, easy to make too. Since I love the flavour of asafoetida, green chilli and coconut combination in ulundu pooranam for kozhukattai, I added the same ingredients. Not only for Navaratri, this south Indian sundal can be a healthy snack too that you can make for your family. 
Karuppu ulundu sundal recipe
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 5 mins+ overnight soaking | Cook time: 20 mins | serves: 2
Prep Time: 5 mins+ overnight soaking | Cook time: 20 mins | serves: 2
Click here to view/ download karuppu ulundu sundal recipe in Tamil
Ingredients
Black urad dal, whole (Karuppu ulundu) – ½ cup
Grated coconut – 3 tablespoon
Asafoetida – 1 pinch
Salt – As needed
Grated coconut – 3 tablespoon
Asafoetida – 1 pinch
Salt – As needed
To temper
Oil – 1 teaspoon
Mustard – ¾ teaspoon
Green chilli- 3
Finely chopped ginger – 1 teaspoon
Asafoetida – 1 pinch
Curry leaves – 1 sprig
Mustard – ¾ teaspoon
Green chilli- 3
Finely chopped ginger – 1 teaspoon
Asafoetida – 1 pinch
Curry leaves – 1 sprig
Method
- Soak urad dal for 6 hrs. Drain water, add more water and salt as needed and pressure cook for 2-3 whistles.
- Once done, heat a pan with oil and temper with the items given under ‘To temper’ table.
- Add cooked dal, asafoetida and stir fry for a minute. Lastly add the grated coconut and mix well.
Notes
- I soaked overnight and pressure cooked for 3 whistles, it was on softer side. So I have given soaking time less.
Serve as prasadam for navaratri, or as a evening snack!
Raji,,, yummmyumm and healthy too…U r an inspiration…. Loved u r pan too 🙂
In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good
In the streets of Madurai it is garnished with coarsely powdered pottu kadalai and it tastes very good
never tried sundal with karuppu ulundu… looks delicious
Usually the skin of ulundhu is discarded telling that it will cause stomach ache… This is first time I'm seeing it is being used.
No not at all. Infact, ulundu is used with skin in many other recipes too, like thogayal, idli podi, it adds more flavor too. Dal makhani also uses urad dal with skin. Its really healthy. I am also hearing for the first time that it will cause stomach ache.
i enjoy trying your recepies!! Love your"" notes"after every recepie. They give loads of information bços of which i turn out better cooking !! keep it up!